1. Chapter 7 SANITATION CONSIDERATIONS FOR CANNED TUNA PROCESSING
Tuna HACCP Guide
Chapter SANITATION CONSIDERATIONS FOR CANNED TUNA PROCESSING

2. Controls Outside of HACCP
Prerequisite programs and HACCP are often both necessary for control
Controls for Staph. aureus
is a good example
Tuna Council’s HACCP Guidance
Edition 2013
Tuna Council's Handbook

3. Tuna Council's Handbook
Common in healthy individuals
Grows best at warm temperatures
e.g. warm tuna loins
Can produce enterotoxins if grow to high numbers
A poor competitor, but
Pre-cooked tuna has few competing bacteria
S. aureus
Tuna Council's Handbook

4. Tuna Council's Handbook
S. aureus Controls
HACCP
Time, or Time & Temperature
SSOPs
1. Reduce contamination from people
 Hand washing
 Hand sanitizing
 Clean outer wear
 Face masks, hair covering, gloves
2. Keep equipment clean and sanitary
Tuna Council's Handbook

5. Tuna Council's Handbook
8 Key Sanitation Conditions
Most relevant to S. aureus
Key #2 Condition and cleanliness of food contact surfaces
Key #3 Prevention of cross-contamination
Key #7 Control of employee health
Tuna Council's Handbook

6. Tuna Council's Handbook
5 Potential Components
S. aureus controlled by:
Cleaning and sanitizing
Employee hygiene
Employee health
Time-temperature
Monitoring / verification for compliance with company policies
Tuna Council's Handbook

7. Cleaning and Sanitation Programs
Understand the principals of cleaning
Nature of the soil and surface
5 steps of cleaning and sanitizing
dry clean,
pre-rinse,
detergent application (+ physical disruption),
post-rinse, and
sanitizer application.
Tuna Council Handbook, p. 7-6
Tuna Council's Handbook

8. Tuna Council's Handbook
Verification of Sanitation
Verify effectiveness
Visual inspection
Contact plates / swabbing
Luminometry
Neogen AccuPoint 2
Tuna Council's Handbook

9. Tuna Council's Handbook
Tuna “Clean Room”
Develop SSOPs
Microbial standards
Designate area(s)
Restricted access
Entrances controlled
Changing areas
Footbaths
Hand washing stations
Tuna Council's Handbook

10. Tuna Council's Handbook
Tuna “Clean Room”, develop SSOPs (cont.)
5. Employee hygienic practices
No hand to body contact
Proper glove and garment usage
Cuts / infections
Proper construction of equipment
Hand / glove sanitation during day
Waste handling
Cleaning between breaks
5-part cleaning and sanitizing
Tuna Council's Handbook

11. Writing SSOPs ELEMENTS of an SSOP Procedures
Tuna Council's Handbook
ELEMENTS of an SSOP
Procedures
Frequency of conducting the procedure
Frequency of monitoring for compliance
Responsibility for performing the procedures(s)
Responsibility for monitoring for compliance
Applicable records
Corrective measures (record of corrections)
Means for verifying the effectiveness of the SSOP

12. Writing SSOP’s Align with Sanitation Records page A2-3
Tuna Council's Handbook
Align with Sanitation Records
Are all key elements of SSOP documented by monitoring?
page A2-3

13. Writing SSOP’s Company-specific Step-wise Procedures Example p. A2-2
Tuna Council's Handbook
Company-specific Step-wise Procedures
Example p. A2-2

14. Writing SSOP’s Company-specific Step-wise Procedures
Tuna Council's Handbook
Company-specific Step-wise Procedures
Formats and organizational style may vary,
for example;
By area
Cleaning processing tables
Cleaning drains
By function
Cleaning food contact surfaces
Cleaning non-food contact surfaces